Potential biological hazard of importance for HACCP plans in fresh fish processing
The Hazard Analysis and Critical Control Point (HACCP) system is scientifically based and focused on problem prevention in order to assure the produced food products are safe to consume. Prerequisite programs such as GMP (Good Manufacturing Practices), GHP (Good Hygienic Practices) are an essential...
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| Autori principali: | , , , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
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Faculty of Veterinary Medicine, Belgrade
2009-01-01
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| Serie: | Veterinarski Glasnik |
| Soggetti: | |
| Accesso online: | http://www.doiserbia.nb.rs/img/doi/0350-2457/2009/0350-24570904201B.pdf |
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